Milk-Chocolate Creams
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Martha Stewart Living, June 2008
- Prep Time 5 minutes
- Total Time 65 minutes
- Yield Serves 4
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Ingredients
- 12 ounces milk chocolate, roughly chopped
- 1 cup light cream
- 1 1/2 teaspoons pure vanilla extract
- Coarse salt
- 4 large egg yolks
- Strawberries and raspberries, for serving
Directions
- Place chocolate in a blender. Bring cream to a simmer in a small saucepan. Immediately remove from heat, and pour over chocolate. Blend until smooth.
- Blend in vanilla and a pinch of salt. With the machine running, add yolks. Blend until well combined. Pour about 3/4 cup chocolate mixture into each of 4 serving bowls.
- Freeze, uncovered, for 30 minutes. Then refrigerate, uncovered, for 30 minutes. (The texture should be soft and creamy.) Serve cold with berries.
Cook's Note
The egg whites in this recipe are not cooked. This dish should not be prepared for pregnant women, babies and other young children, the elderly, or anyone whose health is compromised.
I might try it with Ibarra "Mexican Chocolate"
Do you add egg yolks? or egg whites? In the recipe it says yolks in the helpful hint it says white....hmmmm
We made these for our blog (www.thebittenword.com) and highly recommend them. They're a perfect summer dessert: cool, delicious and incredibly easy. We're anxious to try them with dark chocolate as well!